Apple ring cake (diabetics)

Name: Apple ring cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 300 g cored apples; 7-10 Tbsp Juice of 1 lemon; 350 g Low-fat curd; 3 Eggs (G. M); 4 TABLESPOONS Oil; 7-10 Tbsp l; 80 g Fructose; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 50 g Wild cranberries; 25 g Apricot Jam; 20 g Coconut flake; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

300 g cored apples
7-10 Tbsp Juice of 1 lemon
350 g Low-fat curd
3 Eggs (G. M)
4 TABLESPOONS Oil
7-10 Tbsp l
80 g Fructose
1 pinch Salt
300 g Flour
1 package Baking Powder
50 g Wild cranberries
25 g Apricot Jam
20 g Coconut flake
baking paper

Directions

1
Wash the apples and cut them into slices. Sprinkle with lemon juice
2
Mix 150 g quark, 1 egg, oil, 40 g fructose and salt with the whisk of the hand mixer. Mix flour and baking powder, fold into the quark mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the dough into the form with your hands, while lifting the rim 3-4 cm
3
Separate remaining eggs. Mix 200 g quark, egg yolk and 40 g fructose. Beat egg whites until stiff and fold in. Spread on the dough and smooth it down. Spread apples on top and fill the holes with 1/2 teaspoon cranberries. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Warm up the jam, sieve and spread on the apples and the edge of the cake. Sprinkle the edge of the cake with grated coconut
4
BE 1 1/2 (of which 6 g fructose)